Butternut Squash Gratin
Here we go another cozy filling fall recipe! Potatoes Au Gratin are always yummy and this is just a slight twist for the season, Butternut Squash Gratin. It is everything cheesy and good about the classic with some added flavor.
Ingredients:
-
2-3 lbs of Butternut Squash, peeled, seeded and sliced in thin slices (About ¼ inch)
- 1 large yellow or sweet onion, thinly sliced
- 2 cloves of garlic, minced
- 12 oz Cheddar cheese, graded
- 1 ½ cups of heavy cream
- 1 cup bread crumbs
- 4 tablespoons of unsalted butter
- ¼ cup of olive oil, plus 1 tablespoon for the breadcrumbs
- 1 teaspoon minced thyme
- 2 teaspoons of salt
- ¼ teaspoon found pepper
Directions:
-
Preheat the oven to 350° and grease a baking dish (8x11 or 10x12 shallow dish should work) with 2 tablespoons of butter.
- In a heavy duty pot, on medium heat, add remaining butter and olive oil and sauté the onions, garlic, thyme, salt and pepper until onions are soft and translucent.
- Lower the heat of the onions and add in squash and carefully mix. This is to season all pieces of squash for about 5-10 minutes but you do not want the squash to fall apart.
- In a small bowl, mix together bread crumbs, 1 tablespoon of olive oil and 4 oz of cheddar cheese
- In your prepared baking dish, add ½ of the squash and top with 4 oz of the cheese. Then add the rest of the squash and the last 4 oz of cheese.
- Pour cream over the layers and top with handfuls of bread crumbs being sure to spread evenly over the squash.
- Place in the oven for 40- 45 minutes until the tops of the breadcrumbs are brown, the cheese is completely melted and the squash is super tender when a knife is inserted into the middle.
- Serve warm.
Watch the Instagram reel here.
Enjoy!
Elizabeth